Spring Pea Pesto Grilled Cheese (Print Version)

Bright pea and basil pesto layered with melty mozzarella between golden, crisp sourdough slices. Spring comfort food in 25 minutes.

# What You'll Need:

→ Spring Pea Pesto

01 - 1 cup fresh or thawed frozen peas
02 - 1/2 cup fresh basil leaves
03 - 1 small garlic clove
04 - 2 tablespoons grated Parmesan cheese
05 - 2 tablespoons toasted pine nuts
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste

→ Sandwiches

11 - 4 slices sourdough bread
12 - 2 tablespoons unsalted butter, softened
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup spring pea pesto
15 - Baby arugula or spinach leaves (optional)

# How To Make It:

01 - In a food processor, combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper. Pulse until mostly smooth with a textured consistency. Taste and adjust seasoning as needed.
02 - Spread a thin layer of butter on one side of each bread slice. Place two slices butter-side down on a clean surface. Spread 2 tablespoons of spring pea pesto on each slice. Distribute mozzarella cheese evenly and add a handful of arugula or spinach if desired. Top with remaining bread slices, butter-side up.
03 - Heat a skillet or griddle over medium heat. Place assembled sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
04 - Transfer sandwiches to a cutting board, slice in half, and serve immediately while warm.

# Expert Tips:

01 -
  • That first bite when the pesto hits the warm cheese will make your whole kitchen feel like spring arrived early
  • You can make the pesto ahead of time and keep it in the fridge for emergency sandwich cravings all week
02 -
  • Don not overblend the pesto or it will turn into a sad, uniform paste instead of a textured, vibrant sauce
  • Medium heat is your friend, high heat will burn the bread before the cheese has a chance to melt properly
03 -
  • Let your sandwiches rest for a full minute after grilling so the cheese sets slightly and does not ooze out completely when you cut them
  • If using frozen peas, give them a quick blanch in boiling water first to wake up their flavor before blending
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